I like to keep some chunky bits in there to get the crunch of the macadamias. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble. Topping. Best.Thing.Ever. Make the crumble. drops of vanilla extract (optional) 1 cup almond meal 1 cup macadamias 2 medjool dates Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year. Apples are generously coated with coconut sugar, cinnamon, nutmeg and fresh ginger. Nothing better than a dessert recipe that has very few ingredients and simple instructions. You can read our cookies policy here. Secondly, I’m using coconut oil in this recipe. For the crumble topping, reusing the bowl from the filling, combine all … Bake for 45 minutes. From Jenny Sugar, POPSUGAR Fitness Ingredients. It’s also gluten-free optionalwhen you use a gluten-free flour blendin place of the unbleached all purpose. In a bowl or 2 small bowls, toss your 2 cups fruit (mix and match your preferred fruit choice), oat … Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam. Place the contents into a casserole dish. CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine.It should be the texture of wet sand (a little gritty, a little clumpy). The crumble mix makes up both the base of the bars AND the crumble topping, which makes life a LOT easier! Lightly sprinkle the cavities of the apples with cinnamon. Big flavors like cardamom, ginger, and cinnamon lend zip to creamy homemade coconut … Don’t throw them away! This peach, macadamia and coconut crumble is easy to make and a great recipe to keep on hand when you’re craving something sweet or have unexpected guests. Place the stewed peaches in 4 separate ramekins and top with crumble mixture. (Check out my post on coconut oil if you missed it.) A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! Your email address will not be published. Pour in melted vegan butter, and mix together until it resembles a wet crumble. It’s slowly but surely starting to warm up here (Australia) and this recipe is something that I’ll be making over the summer months with the stone fruits. https://www.olivemagazine.com/recipes/vegan/vegan-apple-crumble 2 tablespoons maple syrup. Nutrition information is a rough estimate calculated automatically. Enter your email below for fresh recipes and articles delivered straight to your inbox. Step 1 Preheat oven to 375 degrees. Juice of one lemon. 1.5 tbs any kind of sweetener, I used coconut sugar but xylitol, rice malt syrup or maple syrup will also work. Sprinkle the mixture over rhubarb and apple mixture. If you try this recipe, let me know! Veganuary is a charity registered in England and Wales (1168566) inspiring people to try vegan for January and throughout the rest of the year. This peach, macadamia and coconut crumble, is so easy to make and such a great recipe to keep on hand when you’re craving something sweet, have unexpected guests arriving or are running late with dinner preparations. For the crumble, you can swap out the macadamias for any other type of nut. Vegan, grain-free, gluten-free. Crust: 1/2 cup raw almonds 1/2 cup rolled oats 3/4 cup white whole-wheat flour 1 tablespoon coconut oil or avocado oil. The coconut peanut crumble is an easy affair of shredded unsweetened coconut, almond flour, maple syrup and chopped peanuts. Mix in oats and coconut shreds. My one tip is to use your hands as little as possible. You can also serve it with a dollop of coconut ice cream on top and let it melt a little. A touch of ground flax seeds binds it together into a cookie-like round, which you bake then break into chunks. Prepare the crumble first. Coconut cream would also be nice to cut through the sweetness but more suitable to be put on the side rather than on the top of the crumble. We use cookies to help give you the best experience on our website. Required fields are marked *. Place in the oven and bake for 10 minutes or until the top of the crumble starts browning. In a medium bowl, whisk together the flour, coconut sugar and cinnamon. Stir together the coconut sugar, flour, and coconut for the crumb topping. I changed this recipe to make it vegan and healthier by using raw sugar and wholewheat (wholemeal) flour, and by replacing the 1/2 cup of butter with 1/3 coconut oil. Place the crumble in a preheated oven at 170 C for 25-35 minutes. Learn how your comment data is processed. 1 tablespoon cinnamon. Drizzle with lemon juice to stop browning. In a medium bowl, combine the oats, flour, coconut oil, … Place the peaches, sweetener of choice and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. While it’s cooking, combine the almond meal, macadamias, dates and coconut in a food processor. Peel the pears, cut in half, and remove the stalks and seeds. Pulse 1 cup oats in a food processor until coarsely ground. This intensely flavorful gluten-free, vegan peach crumble with masala chai-spiced coconut sorbet is the perfect summer baking project. Sweet Laurel makes grain-free desserts we adore and, for Christmas, we asked founder, Laurel Gallucci to help us make anything gooey, delicious and refined sugar-free that we could top with a scoop of Pressed Juicery’s Vanilla Coconut Frozen.. Transfer to a bowl and add remaining 1 cup oats, brown sugar, salt, coconut oil and water. Tag @theminimalistvegan on Instagram and follow us to see the latest! Preheat the oven to 180 C / Gas 4. If too wet, add some more gluten-free flour. Hope you enjoy it and remember to pull it out when you’re desperate for a little sweet treat . Chocolate flakes or grated chocolate to scatter on top; Warmed coconut … A few drops of vanilla extract (optional). The more you use your hands, the more you’ll warm up the vegan butter which will result in a tough, not-very-crumbly crumble. Every Friday, we send a free newsletter to subscribers with our latest content. Spread your crumble mixture evenly over the fruit layer. You’ll still get a little boost of fiber and whole grains from the oats! Quarantine Crisp with Vegan Ice Cream. Add the sugar, and allow to caramelise. 2 tablespoons coconut oil. Preheat the oven to 350F/180C. Make sure to stir occasionally. Vegan Pear and Almond Crumble (Gluten-Free), Chocolate Chia Seed Pudding with Cashew Cream. The best thing about this recipe is that you can swap the peaches for any other fruit you may have at home – berries, apples, plums, pears to name a few. Mix all ingredients for the filling and place in an ovenproof dish. Set aside. Set aside while preparing the cake. Would love for you to leave a comment and rating below. For the topping add all the Xylitol and spices into the apples then add the melted coconut oil and mix. With a fork, blend in the coconut oil until the mixture is crumbly and the coconut oil is in pea sized pieces. All our resources are 100% free! Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. And this time of the year is perfect for baking delicious, super healthy, sweet treats, like this vegan apple and blackberry crumble, which is also fat-free, although you can add some coconut oil or any other healthy fat if you want, it’s up to you! Divide … You can use all these ingredients for crumble cakes! Preheat oven to 180C (350F). In a separate mixing bowl, make crumble by mixing together flour, pecans, coconut sugar, salt, and cinnamon. Place the mixture onto the top of the pears. Spread the filling mix evenly in a pie dish and set aside. This summer dish is only a … Melt coconut oil (or margarine) in a pan, and add the pear halves. Coconut Oil Blueberry Crisp Crumble Blueberry crisp crumble with an oat and coconut oil topping Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. 100g (1 cup) rolled oats; 150g (1 ½ cups) desiccated coconut; 100g (½ cup) coconut sugar (or light brown sugar); 2 teaspoons cinnamon; ⅔ teaspoon baking powder; Pinch of salt; 300g (1 ¼ cup) unsweetened apple sauce (or 4 large peeled and cored cooking apples such as Bramley or Granny Smith); Optional. All Rights Reserved. ). If too dry, add a bit more maple syrup. Vegan Apple Crisp recipe that is gluten-free, dairy-free, and refined sugar-free. If you don’t have whole wheat pastry flour, don’t stress. Add coconut oil and use your fingers to combine until you reach a sandy, crumbly … Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. Vegan Apple Coconut Crumble Pie. Bake, uncovered for 25 to 30 minutes or until crumble is golden brown. Mix flour, oats, sugar, cinnamon and solidified Apples are in season, yay! … This combination I found works well together and is something that I tend to have on hand most of the time in Summer. Coconut oil is a great vegan substitute for butter because it’s a solid fat: its texture is similar to butter and it works similarly in baked goods! Tip: Frozen cherries are much easier to use than fresh for this recipe. Add the sugar and desiccated coconut. You can substitute regular all-purpose flour if you need to. Return to the oven and bake for another eight mins. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. This warm, vegan black cherry crisp is a delectable blend of black cherries, maple syrup, cinnamon, allspice, ground cloves, fresh thyme leaves, topped with rolled oats, almond flour, chopped pecans, maple syrup and coconut oil. This site uses Akismet to reduce spam. Made with rolled oats, almond flour, coconut oil, and sweetened with a little bit of maple syrup, this apple crisp made without butter comes together in less than an hour. There are a few simple tricks for making a gluten free and vegan apple crumble: Use coconut oil. In a large bowl combine all the filling ingredients making sure that all the pears and dates are coated well. Add the pieces of chocolate and mix well. To make the crumble topping place the oats, maple syrup, coconut oil, cinnamon and vanilla in a blender and pulse until you have a crumbly mixture. You’ll receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate … For me, for example, it was a minimal residue of coconut flour that I wanted to use up for a long time and the rest of the vegan butter from the Easter brunch. Add the Almonds and continue to mix until everything's combined. It takes no more than 30 minutes to make and is sure to please everyone! So, what about juicy cinnamon and cloves-spiced roasted plums, topped with crunchy coconut almond oat topping sweetened with maple syrup and served with a scoop of coconut milk. The accuracy of this information is not guaranteed. Rub the oil or margarine into the oats. Vegan Crumble Substitution Suggestions. It seemed like the perfect time to make a plum crumble… Plumble? Ingredients 5-6 apples, peeled and chopped. © 2020 Veganuary. Then add a generous scoop of the mixture to the top of the bases and sprinkle some of the remaining crumble. Discard the seeds, core, and flesh (or save for another use!) 1.5 cups almond flour. The filling is perfect. Incidentally, serve this 10 tbsp coconut sugar (or other unrefined sugar) or maple syrup, 1/3 cup solid coconut oil (or margarine, but coconut is better), ½ cup coconut sugar (or other unrefined sugar), ½ cup 80% dark chocolate, broken into pieces (ginger chocolate is especially good! Your email address will not be published. It’s also vegan butter-free, and uses coconut oil (or olive oil) instead. While the flavor of butter is a bit more savory and rich, it’s only a slight difference. Is there a better dessert for the season? After about fifteen minutes, add the coconut cream. Apples with cinnamon oil and water oil and water pears, cut in half, and uses coconut and. Crumble: use coconut oil ( or save for another use! a gluten and! 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